Paprika rice with feta

Ingredients for 2 servings:

• 160 g brown rice
• 4 bell peppers, 2 red, 1 green, 1 yellow
• 1 m.-sized onion(s)
• 2 tbsp olive oil, cold pressed
• 1 ½ tsp vegetable broth, granulated
• 1 pinch of cayenne pepper
• 1 tsp sweet paprika powder
• 1 tsp rosemary, shredded
• 1 tsp thyme, dried
• 100 g feta cheese
• 10 basil leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Food combining – carbohydrate dish

Cover the rice with 1.5 liters of water and let it soak overnight. The next day, cook the rice in a covered pot over low heat for about 25 minutes, then drain and set aside to drain. Meanwhile, quarter, trim, deseed, and wash the bell peppers. Cut the red peppers into pieces and puree finely using a food processor or hand blender. Cut the other bell peppers into thin strips. Peel and finely dice the onion. Heat the oil in a pan, not too hot, and sauté the diced onion until translucent. Add the strips of bell pepper and fry for about 5 minutes, stirring continuously. Add the bell pepper puree to the vegetables. Stir everything well and season with granulated stock, cayenne pepper, paprika, rosemary, and thyme. Mix the cooked rice with the vegetables. Dice the feta and sprinkle it on top. Garnish with the washed basil leaves. Tip: This dish can also be eaten cold.